To blanch the nettles, bring a large pot of water to a boil. In another pot, or large bowl, prepare an ice bath. Add a generous amount of salt to the boiling water and cook the nettles for 1-2 minutes. Remove and shock in the ice bath. Squeeze as much water as possible from the nettles with your hands, then wrap the nettles in a tea towel or cloth, and twist both ends like a candy wrapper, to expel the remaining water. You now have recipe-ready nettles; the prepared nettles can also be frozen and stored for later use.
Cooking
Wild Green Phyllo Pie Makes one 12-inch pie
Filling
1½ cups blanched nettle, finely chopped
½ cup blanched sorrel, finely chopped
2 tablespoon extra virgin olive oil
2 medium onions, diced
2 eggs, beaten
1 teaspoon fresh thyme, finely chopped
1 teaspoon. fresh oregano, finely chopped
2/3 cup feta cheese, crumbled
salt and pepper to taste
11 sheets store-bought phyllo pastry (approx. 285 grams)
½ cup extra virgin olive oil for brushing
Preheat the oven to 350F. Heat 2 tablespoons of olive oil in a sauté pan and sweat the onions over medium heat until soft and translucent. Remove from heat. Add nettles, sorrel, thyme and oregano and toss to combine. Stir in the beaten eggs. Add salt and pepper to taste. Set aside.
Brush a 12-inch pizza or pie pan with olive oil. Lay a sheet of phyllo pastry on top of the pan, allowing the pastry to drape over the edges the pan, and brush with oil. Place another sheet of phyllo on top, rotating slightly (about 30 degrees) and brush with oil. Repeat process six more times, rotating each successive sheet slightly, until the base consists of eight layered sheets. Spread the prepared filling on top of the base and spread it evenly to the edges of the pan. Sprinkle the feta over the filling. Gather the loose outer-edges of the pastry, and fold over the top of the filling. Form the top of the pie by laying a sheet of phyllo down on a clean surface, and brush with oil. Lay another sheet down on top, rotating it 45 degrees from the previous one and brush with oil. Repeat a final time, with the last sheet. Then carefully gather the top and drape overtop of the pie, creating peaks and valleys with the pastry, like a wrinkled bed sheet. Brush with oil. Bake in oven for 35 minutes, until golden brown. Let cool slightly; cut into wedges. Serve warm, or at room temperature.
